Apple Cinnamon Hummus

2 cups
3 min

Anticipating apple season just got even more exciting, especially when it means more "apple cinnamon" recipes will be added to the rotation.


Unsweetened, organic applesauce gives this the rich apple flavor, honey offers just the right amount of sweet (you can substitute with the sweetener of your choice, like maple syrup for those following a vegan diet), and cinnamon gives it greater depth of flavor for the ultimate in cozy flavor.


Serve with apple slices, graham crackers, or cinnamon sugar baked chips. I particularly love this after it has been chilled for a few hours in the refrigerator for a few hours before serving.


Dessert hummus is such a fun twist, but chocolate hummus typically grabs the most attention. Apple cinnamon hummus is our new favorite, and I know it will be yours, too!


Check out more healthy comfort food at Inspired Epicurean, and be sure to tag me on IG if you whip up a batch for yourself!

Recipe details
  • 2  cups
  • Prep time: 1 Minutes Cook time: 2 Minutes Total time: 3 min
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Ingredients

  • 1 15-ounce can of chickpeas (garbanzo beans), drained and rinsed
  • 3 1/2 tablespoons unsweetened organic applesauce
  • 3 tablespoons honey (or sweetener of your choice, like maple syrup)
  • 2 1/2 tablespoons ground cinnamon
  • 2 teaspoons pure vanilla extract
  • pinch of coarse sea salt
Instructions

Pulse ingredients in a food processor or blender until you reach your desired consistency.
If you prefer more liquid, add 1/2 tablespoon applesauce and honey.
Refrigerate for 1-2 hours before serving (optional, but recommended).
Serve with honey sticks, cookies, or fresh apple slices.
Enjoy!
Tips
  • Reserve the aquafaba (juice from the can of chickpeas) for later use. I either keep the liquid refrigerated in an air-tight container for more immediate use, or freeze in ice cube trays and store for a few months frozen.
  • Those following specific diets can make adjustments to this recipe. Most ingredients are interchangeable with common substitutions - maple syrup, in place of honey, for example.
Melanie Lorick
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Comments
  • Ann Stevens Ann Stevens on Sep 29, 2021

    What do you use the saved chick pea liquid for?

    • See 2 previous
    • Melanie Lorick Melanie Lorick on Oct 18, 2021

      Hi, Ann! The above suggestions are fantastic for the chickpea liquid (aquafaba), and the reserved liquid has actually become one of my favorite chickpea "treats." In addition to the above ideas, I have used it for the binding agent in making spiced pecans ( recipe/explanation here), vegan whipped cream (it is helpful to add a sweetener and vanilla extract for flavor), and to create lighter consistency in baked goods - like vegan pancakes. If I know I'm going to use the aquafaba within a week, I keep it in an airtight container in the fridge, or freeze it in tablespoon sizes within an ice tray for longer storage. Let me know if you give it a try - would love your thoughts!

  • Looks good! Never thought to add organic applesauce. Brilliant idea. Like this as an alternative to the cream carmel which can be far too sweet. Thanks for sharing. It's apple season and a great way to serve.

    • Melanie Lorick Melanie Lorick on Oct 18, 2021

      Thanks so much, Naomie! Apple season is one of my favorite seasons - love finding new uses for apples/applesauce in recipes (probably too much so! 🤣). I hope you enjoy it, and let me know if you give it a try!

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